Velouté Du Barry - Cream of Cauliflower Soup
Recipe for Veloute Du Barry, cream of cauliflower soup, (adapted from Le Cordon Bleu at Home
divided into small florets
white part only, finely chopped
salt and freshly ground pepper
créme fraiche or heavy cream
chervil or parley leaves for garnish
Soak cauliflower in cold water with the vinegar for five minutes.
Saute onion and leek in butter until soft. Add rice flour, stirring constantly for five minutes.
Add in broth and cauliflower and cook until soft. Blend welll.
In separate bowl mix egg yolk with cream. Add to soup mixture and press through food mill.
Season with salt and pepper. Garnish with chervil or parsley.
I think some freshly ground nutmeg is nice in this soup. You can substitute non-fat milk, or milk for cream.